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With gourmet shortbread on my mind, I went on a shortbread making marathon this past weekend that will more than fulfill my holiday needs! After the success of the stilton and rosemary shortbread I wanted to try another savoury one and since I am such a big fan of blue cheeses, the gorgonzola and pistachio shortbread that I saw on The Coach House Shortbread Company was calling to me. I figured that a younger gorgonzola dolce would be perfect for the shortbread as it is softer and creamier than fully aged gorgonzola and thus it would cream into the butter more easily. Its mellower flavour would also help ensure that those that are not big fans of blue cheese would be able to enjoy the shortbread as well. The blue cheese and gorgonzola flavour combo is one that I always enjoy and it worked particularly well in this savoury shortbread! The touch of lemon zest helps keep things a little brighter and a hint of heat from cayenne round things out in these cookies. This shortbread would find a perfect home on a party platter filled with things like meats, cheeses, fruits, dips and spreads for your holiday entertaining.

Gorgonzola and Pistachio Shortbread

A buttery good savoury shortbread with tangy mellow and tangy gorgonzola, pistachios and a hint of lemon and heat.

Directions

Mix the dry ingredients into the wet ingredients followed by the pistachios and lemon zest.

Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.

Place the baking sheet in the fridge and chill for at least 30 minutes.

Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)

I've never been a really big fan of shortbread in it's basic form but looking at this edition you made with some of favorite flavors in them I might be tempted to give them another try. Especially adding the gorgonzola.. Yum!

What a disaster! I followed the recipe exactly but was a bit worried when I saw 1/2 cup cornstarch needed. Each bite of the baked cookie needed a gulp of milk - they were SOOO DRY! I tossed the whole batch.

I made these shortbread cookies and they have turned out fantastic. Though I brushed very little honey on them which I hardly noticed in the end result that I could have as well left them out. Thank you for this wonderful recipe!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.